White Chicken Enchiladas
This creamy white chicken enchilada is made with flour tortillas, shredded chicken, green chiles, and a deliciously creamy white sauce!
Ingredients
- 3 cups shredded chicken a rotisserie works perfectly
- ½ yellow onion diced finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic minced
- 1 tablespoon olive oil
- 2 cups Monterey Jack cheese shredded
- 8 large flour tortillas
For The Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cubes chicken bouillon
- 2 cups water
- 1 cup sour cream
- 4 ounces green chilies
- ½ cup Monterey Jack cheese shredded
- 1 cup Mexican blend cheese shredded
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
- In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
- Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
- In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
- Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
- Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
- Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
- Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.
Notes
TIP: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.
TIP: You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
TIP: While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.